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| My favorite Risotto recipe. Its far more work than our Tomato Vegetable Risotto recipe but its so good. A true creamy, cheesy risotto, with a taste of sage. |
2 large sweet potatoes, cut in 1 cm cubes
4 tbsp olive oil
2 cloves of garlic, minced
1 small onion, diced
1/8 chardonnay
2 cups Arborio rice
6 cups vegetable stock
¼ cup sage, finely chopped
1/8 cup grated parm cheese
Salt and pepper
Preparation:
1. Preheat the oven to 350 degrees
2. On a baking pan, place sweet potatoes drizzled with 2 tbsp olive oil
3. Sprinkle with 1 clove minced garlic, a half tsp of salt and a half tsp pepper over the potatoes
4. Roast in the oven for about 20 minutes or until softened (not mushy)
5. Remove from heat and set aside
6. Place stock on stovetop and warm
7. Place a large pot over medium heat; when warm add 2 tbsp olive oil
8. Add onions and cook until translucent
9. Add garlic and cool for 30 sec
10. Add rice and cook for 2 minutes, stirring constantly to ensure the oil covers grains
11. Add wine and cook until evaporated
12. Add stock one ladle at a time, waiting for the stock to evaporate before adding the next ladle. Continue this process until the stock is three quarters finished
13. Remove pot from heat and set aside
14. Leave stock in oven at lowest heat
15. When ready to serve, put risotto back on the stovetop
16. Ladle in the remaining stock and stir well
17. Add the sweet potatoes, sage and cheese, mix thoroughly
18. Form into small cubes.
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